Individual Low Carb Pumpkin Cheesecakes Recipe

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Individual Low Carb Pumpkin Cheesecakes
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  1. Spray the sides and bottoms of 16 silicone muffin pans and place the pans on flat baking sheets to support them.
  2. Mix 1 T Splenda with the flax seed meal and divide the mixture between the muffin tins. Shake the pans to evenly coat the bottom of each cup.
  3. In a food processor blend all the other ingredients and pour evenly into the muffin pans. Fill the cups to within 1/4 inch of the top; these will puff up a bit but fall as they cool.
  4. Bake at 350 for 35-40 minutes. Cool completely before removing them from the pans. Chill or freeze as needed.
  5. This may make more or less, depending on the size of your muffin pans.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 305.74 Kcal (1280 kJ)
Calories from fat 171.9 Kcal
% Daily Value*
Total Fat 19.1g 29%
Cholesterol 180.93mg 60%
Sodium 560.42mg 23%
Potassium 258.04mg 5%
Total Carbs 15.65g 5%
Sugars 5.15g 21%
Dietary Fiber 9.23g 37%
Protein 17.14g 34%
Vitamin C 1.2mg 2%
Iron 3.3mg 18%
Calcium 233mg 23%
Amount Per 100 g
Calories 178.44 Kcal (747 kJ)
Calories from fat 100.33 Kcal
% Daily Value*
Total Fat 11.15g 29%
Cholesterol 105.6mg 60%
Sodium 327.08mg 23%
Potassium 150.6mg 5%
Total Carbs 9.13g 5%
Sugars 3.01g 21%
Dietary Fiber 5.38g 37%
Protein 10.01g 34%
Vitamin C 0.7mg 2%
Iron 1.9mg 18%
Calcium 136mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
  • 7

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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